Reviewed: Jul. 6, 2006

I really enjoyed this. I reminds me of a salad my mom used to make. She used shredded cabbage. It tastes great both ways.

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egrigg

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 1, 2006

Excellent. My husband and children all like it. We use chow mein noodles instead of preparing the dry rice noodles.

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RUNNINGMOM

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Reviewed: Jun. 23, 2006

Very Very Good. I didn't have mandarin oranges, but I had a bottle of IRON CHEF ORANGE SAUCE GLAZE, so I added that to the dressing. I loved it. I also saw that someone added a little dijon mustard to the dressing also. I did that and added a little more rice vinegar. It was perfect for me. I also used the oriental ramen noodles. I laid them on a cookie sheet and sprayed it with pam and baked at 350 for about 10 min. I broke them in small pieces before baking. Easier yet, I had a bag of frozen Teriyaki Chicken Breast from Sams club. Didnt have to marinade anything.

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RMAC202

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Reviewed: Jun. 16, 2006

As good as any restaurant salad! I made some changes (per reviewer suggestions): I used Napa cabbage and Romaine lettuce, 1 chopped red bell pepper, shredded carrot, and mandarin oranges. I marinated the meat in the dressing in advance and used store bought rice noodles. Personally I had to triple the dressing (one for the chicken, two for the salad), but I think I had a lot more servings once I added all the extras.

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tsmiles1

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Reviewed: Jun. 16, 2006

Used this dressing with a regular chicken salad and added crushed chines noodles. Excellent!

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kayakinnan

Cooking Level: Beginning

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Reviewed: Jun. 12, 2006

Awesome! I've already shared this recipe with several friends, who also think its awesome.

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KINEM

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: May 31, 2006

This salad is really good--wonderful! I substituted balsamic vinegar for rice vinegar, pre-cooked rice noodles and a bag of baby greens for the lettuce. I think it's the dressing that gives it such great flavor. Very easy to make.

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contrachapado

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: May 27, 2006

Only thing I left out were the dried noodles. It was good. I think I might try something a little different with this next time I make it. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: May 27, 2006

I love this recipe as is... but a previous reviewer made this even better for me. Use white sugar instead of brown, omit the soy sauce, and add a pinch of cilantro to the dresssing. This gives you something very, very close to the Asian Sesame Chicken salad at Panera / St. Louis Bread Company... so good! Whether following the recipe as is or with these changes, I always cut the vegetable oil at least in half and I prefer to use wonton strips that I've crisped up in the oven instead of the noodles.

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BAYBEDAUL

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Reviewed: May 14, 2006

Great! Here is what I did differently. For my greens I used a head of Napa cabbage and a head of romaine chopped well. I added in a lot of thickly shredded carrot, some chopped red bell pepper, chopped sugar snap peas, and cilantro. I toasted some slivered almonds and used instead of sesame seeds. I prepared the rice noodles as written because I couldn't find the prepared ones other reviewers had mentioned and don't care much for the canned chow mein noodles. I'm not sure it is worth the effort and the salad would be fine without them as long as you put almonds in for the crunch. Here is the real time saver. I bought a rotisserie chicken from Safeway and pulled the meat off the bone and shredded it up into a bowl. I doubled the recipe for the dressing, adding a bit less vegetable oil than called for, and used half of it to mix into the shredded chicken and let it sit in the fridge for a couple of hours marinating until I prepared the salad. This made the chicken taste incredible! I mixed everything together in a big bowl except the rice noodles and dressing and when we got to the pot luck I mixed it all together. Fantastic dressing recipe and you can make the salad to suit your taste. I recommend chopping everything into small pieces so you can get a little of everything in every bite.

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Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: May 10, 2006

This recipe rocks!

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MMNERD

Cooking Level: Intermediate

Home Town: Oconomowoc, Wisconsin, USA

Living In: Slinger, Wisconsin, USA

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Reviewed: May 10, 2006

Lekker! One of the best asian chicken salads I have tasted. And so easy to prepare. Thanks..

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dutchlover

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Reviewed: May 6, 2006

I accidentally cooked the noodles in water instead of frying them and it turned out very good. The dressing is fabulous! My only regret is the lack of colours... Next time, I'll add bell pepper or grated carrots.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: May 3, 2006

Very tasty LOVE the dressing, I had never made the noodles before and that was a bit of a disaster, I will use something else next time. But minus the noodles, I will be making this quite often!

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MATTSHEILA

Living In: Clinton, Washington, USA

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Reviewed: Apr. 21, 2006

My family loved this recipe. I used the canned rice noodles and spinach greens. Hubby and I thought the optional sesame oil improved the flavor of the dressing. We'll definitely make this dish again!

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SHELLI4018

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Bowie, Maryland, USA

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Reviewed: Apr. 19, 2006

The dressing makes the salad sensational! I didn't have rice wine vinegar, so I substituted 1 tbsp sake (rice wine) and 2 tbsp white vinegar with fresh cracked black pepper.. Tasted fabulous! Omitted the sesame seeds, and used slivered almonds. Instead of iceberg, I prefer the softer baby greens. I will continue to do the same. I used pre-packaged fried noodles, and deli-style rotisserie chicken breast, shredded, for a quicker meal. We loved it! I will definitely be using this recipe over and over again! Thanks!!

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GotRice?

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Apr. 12, 2006

Very nice. I thought the dressing was going to be too tangy but once it was on the leaves it was fine. I added some avocado, yellow pepper & cherry tomatoes to make it more of a meal. Also used a packet of ready to eat fried chinese noodels rather than cooking my own. I will use this again for whenever we are after a light but tasty meal.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 2, 2006

Easy to make and I loved the dressing.

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Beth

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Reviewed: Mar. 23, 2006

This salad was delicious! My husband, who normally doesn't like Asian food, thought this was sweet :) We loved the tangy and crunchy flavors, and ate it with crusty french bread. We grilled the chicken on our Foreman grill, diced it, and used already coked rice noodles to make this quickly.

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Reviewer:

christa chimmi

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

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Reviewed: Mar. 20, 2006

Excellent as is, but I love to add some slivered almonds and serve it as a wrap. I used La Choy Chow Mein Noodles, but I once used some of the crunchy fried won ton strips you get with egg drop soup in Chinese take out, and though they were a little too wide to work well in a wrap, they are great if you are serving it as just a salad.

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